torextra.blogg.se - Tacobell crunch wrap

Continue to fold until it is completely wrapped and in the shape of a hexagon.

Add some of the tomatoes and shredded lettuce over the sour cream and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile.

Top the meat and cheese mixture with a tostada shell and plop down one tablespoon of sour cream on top.

When ready to serve, lay out one flour tortilla and add a spoonful of the meat mixture to the center then top with a similar size spoonful of cheese dip.

Quickly zap in the microwave until it is liquid hot.

While meat is simmering, transfer eight to ten tbsp (depends on how much cheese sauce you want) of salsa con queso cheese dip into a bowl.

Simmer uncovered until the meat is cooked through (10 minutes).

Cook for two minutes, stirring to evenly distribute the add-ins and then pour the water over the meat.

Add the onion flakes, garlic powder, cornstarch, cumin, paprika, chili powder, salt, cayenne powder and sugar. Add the meat back to the skillet and bring it to medium heat.Drain the pan of the grease that has already cooked out of the meat. Pulse until the meat is a finely ground consistency. Remove the semi-cooked meat from the skillet and add to a food processor.Use the spoon only to break the ground beef into chunks. In a large skillet over medium-high heat, brown the ground beef until halfway cooked.Finally, after about 3-5 minutes, flip the crunchwrap. I recommend placing something on top, such as a bowl or small sauce pan to help make the edges crispy and flat. Then, invert the crunchwrap (seam side down) and cook until it’s golden brown. Next to cook, heat up a medium to large nonstick pan over medium heat.The goal is to have it completely covered so that nothing can fall out. If your tortilla isn’t large enough, cut a small piece of another tortilla and place it into the center. Also, I found it helpful to put it on a large plate and turn it as I folded. Tightly fold the edges of the tortilla towards the center.Spread about 1 tablespoon of sour cream over the shell, then top it with lettuce, tomato, and cheese.Warm up your nacho cheese (I heated mine in the microwave) and then drizzle about 2 tablespoons of cheese sauce on top of the meat.Then, add a scoop of ground beef to the center of the tortilla and make sure you leave a good amount of space around the edges for folding. To build your crunch wrap, start with a plain large flour tortilla.If you can’t find Taco Bell brand seasoning, then substitute it with another brand. Add your Taco Bell Seasoning and cook according to the package directions.

As you’re cooking, break the meat up with a wooden spoon or spatula, until the beef is no longer pink and becomes brown (about 5-7 minutes). In a large skillet over medium heat, cook your ground beef.large burrito tortillas (this recipe makes 4 Crunchwraps, but you can make them individually and save the leftovers).1 pound of ground beef (I used 95% lean).Lucky for you… you don’t have to put a pants on to get your very own Crunchwrap any more because I came up with a spot on recipe that you can make in your very own kitchen (pants optional). It combines a soft (yet crispy when grilled) tortilla on the outside, and a hidden crunchy taco shell on the inside.Īlso, it’s layered with flavors and ingredients inside. It’s basically the work of an artistic food genius.įor those of you who haven’t gotten to experience the majestic food flavors of Taco Bell, the Crunchwrap Supreme is a a taco-burrito hybrid. Let’s take a second to appreciate the glory that is the Crunchwrap Supreme. So when it comes to creating mouth watering, insanely amazing fast-food recipe concoctions, Taco Bell always comes out on top. Taco Bell has always been my favorite fast food chain. I recently posted a poll on my Instagram asking what copycat recipe you guys wanted to see and the winner was clear.